Vickys Thai Green Glazed Chicken, GF DF EF SF NF

Name: Vickys Thai Green Glazed Chicken, GF DF EF SF NF
Total time: 1200 s
Yield: 6 servings
Cuisine: British
Ingredients: for the Thai Green Curry Paste; 25 g fresh basil leaves; 25 g fresh coriander / cilantro leaves; 20 g fresh ginger; 2 Kaffir lime leaves; 1 stalk lemongrass; 2 shallots; 2 tbsp fish sauce; 2 tbsp Vickys Soy Sauce Substitute; 2 tsp ground coriander; 2 tsp ground cumin; 3 cloves garlic; 3 tbsp brown sugar; 2 tbsp black pepper; chilli peppers to taste - you know how much you like!; 3-4 tbsp oil; 750 g chicken mini fillets / tenders; pinch salt

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I love a curry but the sauce can be quite heavy on calories. This paste can be used as more of a rub or glaze and tastes delicious. Spice to taste! I'm not a hot chilli fan and find 2 deseeded chillis enough heat for me but each to their own!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

20 mins

6 servings

for the Thai Green Curry Paste
25 gfresh basil leaves
25 gfresh coriander / cilantro leaves
20 gfresh ginger
2Kaffir lime leaves
1 stalklemongrass
2shallots
2 tbspfish sauce
2 tbspVickys Soy Sauce Substitute
2 tspground coriander
2 tspground cumin
3 clovesgarlic
3 tbspbrown sugar
2 tbspblack pepper
chilli peppers to taste - you know how much you like!
3-4 tbspoil
750 gchicken mini fillets / tenders
pinchsalt

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Steps

20 mins

1

Put all the curry paste ingredients apart from the oil into a blender or food processor and blitz smooth
2

Add just enough oil to bring the paste together, around 3 or 4 tbsp
3

Season the chicken pieces with a little salt then toss in half of the curry paste you've just made and put in a ziplock bag or a shallow dish covered with clingfilm in the fridge to marinate overnight
4

When ready to cook, heat a couple of tablespoons of oil in a frying pan over a medium heat and fry for 8 - 10 minutes or until browned on each side and cooked right through
5

You can also bake them in the oven for 20 minutes at gas 4 / 180C / 350F
6

Serve with steamed vegetables or rice for a less calorific but still as delicious meal!
7

If you'd rather just make a curry, for every 450g / 1 pound of chicken you need around 120ml / half a cup of paste. The rest you can keep in a container in the fridge until you need it. Brown the marinated chicken (diced pieces are best) then add 250mls / 1 cup of coconut milk. This paste recipe amount makes enough for 2 curries
8

If you'd prefer to do a whole chicken, use the whole amount of curry paste to a 2.5lb - 3lb chicken. Rub some butter (I use Vitalite sunflower spread) under the skin then rub the paste all over. Roast as normal then deglaze the roasting pan with 60mls / a quarter cup of coconut milk for a gorgeous curry gravy

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on August 11, 2016 15:28

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!